Developed and made primarily in New Orleans, Herbsaint is an anise-flavored liqueur that is used in such specialties as oysters rockefeller.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Poached Oysters in Herbsaint Cream with Black Pepper Creme Fraiche, Beluga Caviar, and Fried Spinach
- Delmonico's Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach
- The Original Sazerac
- Sazerac Cocktail
- Mussels and Fennel with Saffron Cream Sauce